This pasta takes its name from thimbles for sewing, ditali in Italian; Garofalo Ditali are perfect with sauces but also add flavour to legume soups and minestrones.
Their careful processing helps them contain all the organoleptic characteristics of the wheat, which is reflected in their colour and flavour.
Ditali work perfectly with rich sauces as well as lighter meals and soups. Their shape makes them great for sauces to cling to.
Garofalo was established in 1789 in Gragnano, the homeland of pasta. The climatic conditions of the area are perfect for drying pasta, and the presence of spring water that originally fed the mills, made Gragnano the ideal place for the production of pasta.
Knowing Garofalo's roots is a first step in understanding where its passion, wisdom and innovative spirit comes from. Garofalo brings the best quality wheat to the table with the guarantee of PGI certification.
Discover the wide range of pastas and shapes, from the most traditional to the latest and most creative. Garofalo’s quality is unmistakable and the product speaks for itself.